We have started using our green almonds as a building blocks for ideas.
If we can add flavor and color to almonds, what else can we do? We pureed vacuum compressed dill with ice cubes to make a vibrant dill puree. We then blended the dill puree with peeled pistachios. The result was a coarsely textured pistachio and dill paste which we then dehydrated to create pistachio-dill crumbs.
A separate point of interest in the process is that we could have continued to puree the dill and pistachios together to create a silken intensely colored and flavorful puree; notes for next time.
